Cheese tortellini tossed with creamy pesto, sun-dried tomatoes, fresh veggies, and pine nuts for a flavorful salad.
# Components:
→ Pasta
01 - 1 pound refrigerated cheese tortellini
→ Vegetables & Add-Ins
02 - 1 cup cherry tomatoes, halved
03 - 85 grams sun-dried tomatoes (oil-packed), sliced
04 - 120 grams diced cucumber
05 - 40 grams red onion, finely diced
06 - 40 grams black olives, sliced (optional)
07 - 35 grams pine nuts, toasted
08 - 30 grams grated Parmesan cheese
→ Creamy Pesto Dressing
09 - 80 grams pesto (store-bought or homemade)
10 - 120 grams mayonnaise (or plain Greek yogurt)
11 - 30 milliliters lemon juice
12 - 15 milliliters olive oil
13 - Freshly ground black pepper, to taste
14 - Salt, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente, 3 to 7 minutes. Drain and rinse with cold water to cool quickly.
02 - Whisk together pesto, mayonnaise (or Greek yogurt), lemon juice, olive oil, black pepper, and salt in a medium bowl until smooth.
03 - In a large mixing bowl, combine cooled tortellini, cherry tomatoes, sun-dried tomatoes, cucumber, red onion, black olives, and pine nuts.
04 - Pour the creamy pesto dressing over the salad mixture. Toss gently to coat all ingredients evenly.
05 - Sprinkle grated Parmesan cheese over the salad and toss lightly to incorporate.
06 - Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
